Nuts
Mature Flesh
Mature coconut flesh is thick, firm, and oil-rich—the stage grated for milk, cream, desiccated coconut, and oil. Flavour is fuller and fattier than young jelly. Fresh grated meat needs cold storage; dried shreds extend pantry life if sealed. Good flesh is bright white and aromatic when cracked; yellowed, sour, or hollow-dry meats fail. Peel the brown testa for snow-white bakery shreds if colour matters. This is the solid base of cooked coconut sauces and sweets, not a drinking-nut jelly substitute.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 52.6 g
- Saturated Fat 6.65 g
- Trans Fat 0 g
- Monounsaturated Fat 28.4 g
- Polyunsaturated Fat 13.7 g
- Cholesterol 0 mg
- Sodium 5.05 mg
- Salt 0.01 g
- Total Carbohydrate 18.8 g
- Dietary Fibre 7.77 g
- Total Sugars 4.1 g
- Complex / starch 5.21 g
- Protein 17.1 g
- Water 4.16 g
- Energy 621 kcal
- Water 4.16 g
- Carbohydrates 18.8 g
- Protein 17.1 g
- Fat 52.6 g
- Saturated Fat 6.65 g
- Monounsaturated Fat 28.4 g
- Polyunsaturated Fat 13.7 g
- Omega-3 1.37 g
- Vitamins 75.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.76 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.7 µg
- Vitamin B9 — Folate 33.6 µg
- Vitamin C 2 mg
- Vitamin E 4.1 mg
- Vitamin K 5.9 µg
- Minerals 293 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.76 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.7 · vitamin-b9-folate: 33.6 · vitamin-e: 4.1 · vitamin-k: 5.9 ·
Minerals
Mature Flesh of Coconut: composition reflects this culinary part relative to the whole ingredient.
History
Austronesian and coastal cultures depended on coconut for food, drink, fibre, and oil.
Colonial trade spread coconut cultivation and copra economies across the tropics.
Desiccated coconut and refined coconut oil industrialised bakery and frying fats.
Virgin coconut oil, plant milks, and hydration culture renewed global coconut demand.